Prep 15 mins
Cook 20 mins
A delicious, economical dish from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Preheat oven to 350°F.
- Place sauerkraut, cloves, bay leaf and salt in sauce pan; cook until the liquid has evaporated.
- Remove cloves and bay leaf, add sour cream and reheat.
- Bake sausages in oven until brown.
- Place sauerkraut on a platter and top with baked sausages.